Coffee Origin:
Ethiopia, Yirgacheffe
Coffee Species
Arabica
Coffee Varietal
Heirloom
Coffee Elevation
2000 M
Coffee Farm/ Producers
_________________________
Coffee Roasting Date, Roaster
Augie’s Coffee Roasters - 1/4/2016
Coffee Processing
Washed
The beans have the fragrance of white cranberry, toast, apricot, yellow nectarine, summer savory, soil, marionberry, red grapefruit, leather, lemon grass, fresh horseradish, milk powder, raw almond, vanillin, cantaloupe, and orange blossom
The grounds have the fragrance of cooked corned beef, blackberry, white cranberry, red grapefruit, yellow nectarine, cumin, magnolia, vanillin, wet oak, persimmon, egg white, dried cherry, milk powder, and Worcestershire Sauce
Cupping
The aroma of this coffee is of raisin, apricot, marionberry, roasted cocoa nib, yellow nectarine, magnolia, orange blossom, vanillin, milk powder, wet oak, and white cranberry
This is a full body coffee that has a thick and chewy coating that sticks to your mouth and is dry
This is a high acidity coffee that has a bright and tart forward punch that is juicy and delicate at the end with a soft structure
Flavor
The flavors are of blood orange, yellow nectarine, saffron, caramel, white cranberry, vanillin, blanched almond, dill, soil, magnolia, apricot, red grapefruit, marionberry, caramel, tamarind, smoked paprika, toasted pine nut, chia and cedar
As it cools notes of cream, orange and muted cinnamon develop alone with an earthy tone of saffron, and a spice note in the back of thai chili
French Press
The aroma of the cup is of white nectarine, tobacco, soil, blackberry, lemon grass, thyme, and white cranberry
The flavors of the cup are of white grape, white cranberry, lemon peel, blackberry, caramel, vanillin, lavender oil, dill, and chicory
The body of the cup is weak and has a tea like consistency and is very silky and juicy
The acidity is very low with a delicate juiciness, there is no tartness but is mellow and is lingering with a quick finish
I do not recommend this coffee on the french press
